Optimized method for the quantification of pyruvic acid in onions by microplate reader and confirmation by high resolution mass spectra-Reference-Cited by-同舟云学术

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Optimized method for the quantification of pyruvic acid in onions by microplate reader and confirmation by high resolution mass spectra

Published:2018-03 Issue: Volume:242 Page:451-458
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Metrani Rita,Jayaprakasha G.K.,Patil Bhimanagouda S.

Funder

United States Department of Agriculture

Vegetable & Fruit Improvement Center

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Development of a disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.);Abayomi;Biosensors and Bioelectronics,2006

2. Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency;Anthon;Journal of the Science of Food and Agriculture,2003

3. Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion (Allium cepa);Bacon;Food Chemistry,1999

4. Flavors in onion: Characterization and commercial applications;Bhat,2010

5. Optimization of flavanones extraction by modulating differential solvent densities and centrifuge temperatures;Chebrolu;Talanta,2011

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